It may seem a bit odd at first, the idea of grilling lettuce. But when you think about it, lettuce is a vegetable. Along with meats, vegetables and even fruit and desserts are commonly grilled.

What's so excellent about grilled romaine is the lovely nutty smell that omits while you're cooking and the soft crunch that is retained. It's great as a side for any BBQ dinner or a simple low calorie lunch. You don't need an outdoor grill to get a great char.

The mango tomatillo salsa is the perfect compliment, as the brightness of the fruit ensures flavor and balance. If you're not familiar with tomatillo, it's in the tomato family and also the base for salsa verde, the green Mexican sauce often served with chips. Tomatillos are mild in flavor so the mango and citrus tie everything together. It's great to eat alone, or atop salads or and tacos — it's very versatile and delicious!

grilled romaine salad + mango tomatillo salsa

serves 2-4, 15-20 min prep + 10 min cook time


1 mango, diced
2 tomatillo, diced
1/2 avocado, diced
1/2 red onion, diced
2 garlic cloves, smashed and diced
1 lime, juiced
scallion, thinly sliced
2 bunches romain lettuce, rinsed and dried
1 tablespoon olive oil
sea salt and pepper, to taste


Prepare the salsa: place the mango, tomatillo, avocado, red onion, and garlic in a bowl. Add lime juice, salt and pepper and thoroughly mix. Set aside.

Heat up a grill pan (or cast iron skillet) on medium high flame.

Brush the romaine with olive oil and sprinkle with sea salt and pepper.

Place romaine leaves in the hot pan and cook each side for about 5 minutes, or until a slight char is formed.

Set aside and cool. Assemble on dish and top with salsa when ready to serve.